Best Braided Egg Bread Recipes

CHALLAH I (BRAIDED EGG BREAD)

Steps:

• Preheat oven to 400°F Dissolve 1 teaspoon sugar in 1/2 cup water in bowl of mixer. Sprinkle yeast over water and mix,let stand 10 minutes until foamy.
• Add the next 6 ingredients to mixing bowl. Mix with dough hook for 6 minutes. Dough should be a little sticky.
• Place in oiled bowl, cover and let rise in warm place until double in bulk.
• Punch down dough. Let rise again until double in bulk.
• Punch down again. Divide dough into 3 equal parts.
• Roll dough into three long strands. Braid the strands, tucking ends under. Cover with towel and let double in bulk.
• Brush with beaten egg yolk. Sprinkle with seeds. Bake at 400 F for approximately 30 minutes, until golden brown. The challah is done when it sounds hollow when thumped on the bottom.

BRAIDED EASTER EGG BREAD

Steps:

• In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
• Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
• Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
• Bake in the preheated oven until golden brown, about 30 minutes.

BRAIDED EGG BREAD

Steps:

• In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into 3 pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. , Divide reserved dough into 3 equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. In a small bowl, beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake until golden brown, 25-30 minutes. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.

BRAIDED EGG BREAD

Steps:

• Proof yeast and 1/2 cup warm water in a large mixing bowl.
• Combine hot milk, sugar, butter, salt, and 1/2 cup water in a medium bowl. Cool to 110 degrees.
• In small bowl, slightly beat 5 eggs, then add to cooled milk mixture. Add milk mixture to yeast mixture. Add 2 cups flour and beat until smooth. Slowly add remaining flour until it forms a stiff dough. Knead on a floured board for 10 minutes (5 minutes with a bread hook). Place in a large glass or plastic bowl lightly greased. Turn dough over to grease both sides. Cover and let rise in a warm, dark place until doubled in volume, approximately 60 minutes.
• Punch down, cover, and let rise again until double, approximately 30 minutes.
• Punch again, and form into three parts. Form each part into a 20-inch roll. Braid rolls on a large, greased cookie sheet. Cover and let rise until doubled.
• Lightly beat remaining egg and brush loaf. Sprinkle with sesame seeds. Bake in preheated 350 degree F (175 degrees C) oven for about 55 minutes until nicely browned. May be made into two regular sized loaves. Reduce baking time slightly.

CHALLAH (BRAIDED EGG BREAD)

Steps:

• Mix together 2 1/2 cups flour with the sugar (honey), salt and yeast.
• There is no need to dissolve the yeast first.
• Add the water and oil.
• Mix in 4 eggs.
• Beat in another 1 1/2 cups of flour very well.
• Add 4-5 cups of flour, until a very soft dough is formed.
• Knead for about 10 minutes.
• If using the dough hook, knead for about 7 minutes.
• Let rise for 1-2 hours until doubled in size.
• Alternately, let rise in the refrigerator overnight and then let warm to room temperature for about 1 or 2 hours.
• Decide how many challahs you want, how many strands you want to braid in each.
• Make a dough ball for each strand; roll them into ropes and braid.
• Let rise covered for 1/2-1 hour.
• Beat the remaining egg and brush on the challah.
• Bake in a preheated oven at 325 F (150 C) for 30 minutes.
• Apply egg wash once more and bake for another 30 minutes at 350 F (175 C).
• This dough is enough for 4 medium sized challahs.
• You can really let your imagination run rampant here, making intricate braids, placing the braids in a loaf pan, even then winding them into a circle.
• You can add about 1/4 cup of raisins to the dough, but we leave them out.

BRAIDED EGG BREAD (CHALLAH)

Steps:

• 1. In a large bowl, combine sugar, salt, yeast and 1 cup flour.
• 2. In a 1 quart saucepan over low heat, heat milk and butter until milk is warm and butter is melted.
• 3. If milk is too hot, bring temp down to around 120 degrees.
• 4. With mixer at low speed, beat milk mixture into dry ingredients, just until blended. Beat at medium speed two minutes more.
• 5. Reserve 1 egg yolk. Add remaining egg white and 2 eggs, and 3/4 cups flour. Beat 2 minutes. Stir in 1 1/4 cups flour to make a soft dough.
• 6. Turn dough onto floured surface and knead until smooth and elastic about 10 minutes working in more flour while kneading. (Work through the pain!!!)
• 7. Shape dough into a ball and place in a greased bowl, turning dough over to grease top. Cover with a damp towel and let rise in a warm place until doubled in bulk. (about an hour)
• 8. Punch down dough, turn onto floured surface. Cover with bowl and let rise 15 minutes. Grease large cookie sheet.
• 9. Cut 2/3 dough into 3 equal pieces. On floured surface, with wet hands, roll each piece into a 13-inch rope. Place ropes side by side and loosely braid.
• 10. For top part of loaf, cut remaining piece of dough into 3 equal pieces and roll into a 14 inch long rope. Braid as before, but smaller than the last.
• 11. Place smaller braid on top of first one, stretching if necessary.
• 12. Seal ends and place on greased cookie sheet.
• 13. Cover with damp cloth again and let rise until doubled. (about 45 minutes)
• 14. Preheat oven to 375 degrees.
• 15. in a small bowl, beat egg yolk and 2 Tbsp. water. Brush the loaf with egg yolk and sprinkle generously with sesame seeds.
• 16. Bake 30 minutes or until loaf is golden.
• 17. Cool on wire rack.

RICH CHALLAH (BRAIDED EGG BREAD)

Steps:

• In bread machine add to bread pan in order suggested by manufacturer, select dough setting, press start.
• After beep, remove risen dough and follow directions on how to shape and bake below.
• In Kitchen-aid stand mixer or like devise mix dry ingredients in bowl and turn on low speed to incorporate.
• Add eggs one at a time, allow to mix in before adding next one, then add oil.
• Turn mixer up to next speed (2 on Kitchen-aid), add milk in a slow stream, knead until soft, smooth, and warm, about 3 to 4 minutes.
• Grease a bowl and place dough in bowl turning to coat.
• Allow to rest and rise until double in size.
• ***Shaping and baking***.
• Punch down and turn out risen dough onto a lightly oiled surface, let rest 5 minutes, punching dough down gets it all excited, it needs to sit and relax.
• Shape dough into a log and cut off 1/3; set aside.
• Cut remaining dough into 3 pieces and roll into 18 inch ropes, start braid from middle and braid to one end, pinch together and tuck under, repeat with other side.
• Cut set aside dough into 3 pieces and roll out to 13-15 inches long, repeat braiding method and place smaller braid on top of larger braid.
• Grease a large 1/2 sheet baking sheet and place finished braid sideways from corner to corner.
• Allow to rise until almost double, mix glaze ingredients and brush loaf gently.
• Bake in preheated 350°F oven for 35-45 minutes, cover loosely with foil 15-20 minutes into baking to avoid over browning.

POLISH BRAIDED EASTER EGG BREAD

Steps:

• In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
• Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
• Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
• Bake in preheated oven for 50 to 55 minutes, or until golden.

BRAIDED EASTER EGG BREAD

Steps:

• In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
• Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
• Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
• Bake in preheated oven for 50 to 55 minutes, or until golden.

BRAIDED EGG BREAD

Steps:

• Combine potatoes and 5 cups water in large pot. Cover and boil until potatoes are very tender, about 40 minutes. Ladle 1 1/4 cups cooking liquid into small bowl and reserve; cool reserved liquid to lukewarm. Drain potatoes. Transfer potatoes to medium bowl and mash potatoes until smooth. Place mashed potatoes in strainer set over large bowl of electric mixer. Using rubber spatula, press mashed potatoes through strainer. Add 3/4 cup sugar, butter, 4 teaspoons salt and 1 1/4 cups reserved cooking liquid to mashed potatoes. Using dough hook, beat until well blended.
• Combine 1/2 cup warm water, yeast and pinch of sugar in small bowl. Let stand until foamy, about 10 minutes. Add to potato mixture and beat to blend. Beat in 4 eggs. Mix in enough flour, 1 cup at a time, to form soft dough. Turn out dough onto generously floured surface. Knead until smooth and elastic, adding more flour as necessary to form soft elastic dough, about 10 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
• Oil 2 large baking sheets. Sprinkle generously with the cornmeal. Turn out dough onto floured surface. Divide dough in half; knead each piece lightly. If desired, knead raisins into 1 piece of dough. Divide each dough piece into 3 equal portions. Roll out each portion between work surface and palms of hand to 15-inch-long rope. Form into braids, using 3 ropes for each braid. Tuck ends under and pinch ends together. Place 1 loaf on each baking sheet. Cover with towel and let rise in warm draft-free area until almost doubled, about 30 minutes.
• Preheat oven to 400°F. Brush loaves with egg glaze. Sprinkle with sesame seeds or poppy seeds. Bake 15 minutes. Reduce oven temperature to 350°F. Continue baking until loaves are deep golden brown and sound hollow when tapped on bottom, about 25 minutes longer. Transfer to racks and cool completely. (Can be made ahead. Wrap tightly in foil and freeze up to 2 weeks.)